Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2.00 cup | diced skinless chicken breast |
| 1 \N | salt; to taste |
| 1 \N | freshly-ground black pepper; to taste |
| 1.00 cup | cornstarch |
| 1 \N | oil; for frying chicken |
| ¼ cup | peanut oil |
| 1.00 cup | unsalted cashews |
| 2.00 \N | dried red peppers |
| ½ pounds | chinese long beans; blanched |
Preheat the oven. Season the chicken and cornstarch with salt and pepper. Dredge the chicken in the cornstarch, coating completely. Fry the chicken until golden brown, about 2 to 3 minutes. Drain on paper towels. Season with salt and pepper. In a large saute pan, heat the peanut oil. When the oil is hot, add the cashews. Season with salt and pepper. Pan-fry until golden, about 4 to 5 minutes. Add the peppers and beans. Season with salt and pepper. Saute for 2 minutes.
Remove from the heat. Toss the chicken and cashew mixture together.
Mound in the center of a large platter and serve. This recipe yields 4 to 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B44 broadcast 05-19-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
06-03-1998
Recipe by: Emeril Lagasse
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